I had a long pause from blog, once again.
I could say this is because of a busy life but the truth is I have been very lazy: no willing to stay in front of a pc.
I am back because I feel guilty, plus I am accumulating recipes and I don’t want to end with a stack of recipes, photos, things to write as I will end messing up everything.
To make this wonderful recipe, ideal for a festive breakfast, you have to buy a special sugar, called Belgian pearl sugar and you need a waffle iron.
Mine is really basic and cheap but I use it only now and then so it’s ok.
Let’s jump to the recipe, it comes from a Belgian friend of mine, I knew her by penpalling and I love her so much!
Liege waffles, traditional Belgian gaufre.
- 500 g plain flour
- 80 g caster sugar
- 2 tsp dry active yeast
- 150 ml lukewarm water
- 2 eggs
- 15 g soft butter
- 175 g cold butter, diced in small cubes
- 150 g Belgian pearled sugar
- Place 300 g of the total flour in a bowl with caster sugar.
- Melt yeast into the water.
- In the bowl with sugar and flour add the eggs, the 15 g soft butter, mix quickly and add the yeast.
- Knead until sticky. then pour on top the rest of the flour plus the diced butter.Do not touch it, just cover with cling film and set aside for 20-25 minutes.
- Now knead well the mixture until smooth and not so sticky anymore.
- Roll it on a floured surface in the shape of a rectangle, then sprinkle with pearled sugar ( you can add more if you have a sweet tooth).
- Now roll the dough in the shape of a sausage and cut slices bout 100 g each.Cover them with a slightly damp cloth and let them rest for about 15 minutes.
- Now you can bake your waffles or cover them with cling film and store in fridge until you want to make them.
- You can also freeze the waffle slices, when you want to make them just defrost them room temperature then bake in the waffle iron.